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Ingredients1 h 15 m servings 174 cals
Original recipe yields 6 servings
- Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
- Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.
- Cook's Note:
- Additional salt may be needed if low sodium broth is used.
Per Serving: 174 calories; 5.2 g fat; 29.3 g carbohydrates; 3.8 g protein; < 1 mg cholesterol; 213 mg sodium. Full nutrition
ReviewsRead all reviews 2
I didn't use the chicken stock, just water. Mint was a great addition to this hearty pilaf! This is a very tasty dish!